Eggless Pineapple Upside Down Cup Cake

Ingredients:
All Purpose Flour - 2 cups
Sugar - 3/4 cup
Melted Butter - 1/2 cup (unsalted)
Yogurt - 1 cup
Baking Soda - 1 tsp
Baking Powder - 1 tsp
Pineapple Juice - 1/2 cup
Apple Cider Vinegar - 1 TBSP
Sliced Pineapple - 12 (Fresh or Canned)
Light Brown Sugar - 1/2 cup
Cardamom Powder - 1/2 tsp
Maraschino Cherries - 6  (cut into halves)

Method:

• Pre-heat oven to 350 degree F.
• In a large bowl combine the flour, sugar, baking powder, baking soda and cardamom powder and mix well.
• In an another bowl mix in yogurt, pineapple juice, melted butter and apple cider vinegar.
• Add the flour mixture to the yogurt mixture and mix well into a smooth batter.

Spray a 12 cup muffin tray with cooking spray and add small cubes of butter.

Spread some brown sugar on top of the butter.

Place the sliced pineapple and the cherries (cut side up) on each cup.

• Now spoon the batter on top of the pineapple.
• Bake for 20-25 minutes or until golden brown and a tooth pick inserted in the middle comes out clean.

• Let it stand for 5 minutes.  Run a butter knife around the edges.
• Place a wax paper on a cookie sheet and invert it and place it on the cakes.  Gently turn the muffin pan to release the cup cakes.

Serve warm or at room temperature.

From the left over batter I made these upside down plum cakes.